Dutch Oven Jambalaya
Posted: Thu Apr 22, 2004 10:50 amDutch Oven Jambalaya
from John Duprey (credit to IDOS)
International Dutch Oven Society
1/4 cup Crisco or bacon drippings
3 pounds cubed pork
2 pounds sliced Andouille
2 cups onions, chopped
2 cups celery, chopped
1 cup bell pepper, chopped
1/2 cup garlic, diced
8 cups beef or chicken stock
2 cups mushroom, sliced
1 cup green onion, sliced
1/2 cup parsley, chopped
4-5 cups long grain white rice, or use your favorite
Salt and pepper to taste
Louisiana gold hot sauce to taste (about 2 tsp)
In a 8-quart Dutch oven (12 inch deep), heat Crisco or bacon
drippings over medium-high heat on cooker(12 charcoal briquettes on
bottom only). Sauté cubed pork until dark brown on all sides and some
pieces are sticking to the bottom of the pot, approximately 30
minutes. This is very important as the brown color of jambalaya is
derived from the color of the meat. Add andouille and sauté an
additional 10-15 minutes. Tilt the pot to one side and ladle out all
oil, except for one large cooking spoon. Add onions, celery, bell
pepper and garlic. Add vegetables and sauté until all vegetables are
well caramelized. Be careful, as vegetables will tend to scorch since
the pot is so hot. Add beef stock, bring to a rolling boil and reduce
heat to simmer (6-8 briquettes on bottom). Cook 15 minutes for
flavors to develop. Add mushrooms, green onions and parsley. Season
to taste using salt, pepper and Louisiana Gold hot sauce. I suggest
that you slightly over-season since the rice tends to require a
little extra seasoning. Add rice, cover and simmer (6-8 briquettes on
bottom, 10-12 briquettes on top). Cook rice 30-45 minutes, stirring
frequently. Serve with French bread. Serves 8-10
from John Duprey (credit to IDOS)
International Dutch Oven Society
1/4 cup Crisco or bacon drippings
3 pounds cubed pork
2 pounds sliced Andouille
2 cups onions, chopped
2 cups celery, chopped
1 cup bell pepper, chopped
1/2 cup garlic, diced
8 cups beef or chicken stock
2 cups mushroom, sliced
1 cup green onion, sliced
1/2 cup parsley, chopped
4-5 cups long grain white rice, or use your favorite
Salt and pepper to taste
Louisiana gold hot sauce to taste (about 2 tsp)
In a 8-quart Dutch oven (12 inch deep), heat Crisco or bacon
drippings over medium-high heat on cooker(12 charcoal briquettes on
bottom only). Sauté cubed pork until dark brown on all sides and some
pieces are sticking to the bottom of the pot, approximately 30
minutes. This is very important as the brown color of jambalaya is
derived from the color of the meat. Add andouille and sauté an
additional 10-15 minutes. Tilt the pot to one side and ladle out all
oil, except for one large cooking spoon. Add onions, celery, bell
pepper and garlic. Add vegetables and sauté until all vegetables are
well caramelized. Be careful, as vegetables will tend to scorch since
the pot is so hot. Add beef stock, bring to a rolling boil and reduce
heat to simmer (6-8 briquettes on bottom). Cook 15 minutes for
flavors to develop. Add mushrooms, green onions and parsley. Season
to taste using salt, pepper and Louisiana Gold hot sauce. I suggest
that you slightly over-season since the rice tends to require a
little extra seasoning. Add rice, cover and simmer (6-8 briquettes on
bottom, 10-12 briquettes on top). Cook rice 30-45 minutes, stirring
frequently. Serve with French bread. Serves 8-10
